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Brown Rice Wine(rec n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Aug 06, 2008 10:27 am    Post subject: Brown Rice Wine(rec n pic) Reply with quote

This is my 3rd time making this wine. To me, its so precious that I don't give this away to anyone! except to my mother and my mother-in-law.

Reason being, its so deliciously good. Much better than Hong Zhao or Bai Mi jiu in flavour and taste.

I don't have a picture of the final brown rice wine..will update this post next week when the wine has settled, filtered.

And also because it yields much lesser wine. I suspected that its due to the husks of the rice. Anyway, here's how:

Yields 400ml
Ingredients
600g Brown rice
1 pc wine yeast
50g fine sugar

Method
1. Wash and cook rice in a rice cooker. Amount of water to be added will be the same with any type of rice that is cooked in a rice cooker.
2. Wait for it to cool completely before using. Usually takes half a day. I usually had an electric fan blowing at it . It cools faster this way.
3. pound the wine yeast till powdery and mix with the sugar.
4. When rice is cooled, wear surgical rubber gloves and mix the yeast and rice together.
5. Put the rice in a glass container and roll up your fist and pound/push down the rice to the bottom of the jar.
6. Cover with a cloth, then followed by the cover.
7. Leave it to stand for 30 days*.



8. After 30 days, harvest the wine and pour into a glass bottle to leave to settle again. The wine should look like diluted milo drink!



Notes

Do not throw away the rice residue. It is still grainy. So usually what I do is to run it thru a blender. And I use it to cook like I would with the Hong Zhao rice dregs too.

Why 30 days?
After 2 rounds of experimentation, I find that the taste is more intense and flavourful than the normal 21 days cycle.

Sugar
Sugar was added this time round..to help to activate the wine production. The wine is not sweet.
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Gina

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FlowerAngel
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Joined: 11 Aug 2008
Posts: 9
Location: Singapore

PostPosted: Wed Aug 13, 2008 10:45 am    Post subject: Reply with quote

Hi Gina,

I have the brown rice wine today.

Question :
1) Do I need to stir it in 7 days?
2) Do I need to open the cover to let go of the gas? ( I did not cover tightly)

Thanks in advance.
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FlowerAngel
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Aug 13, 2008 11:38 am    Post subject: Reply with quote

no need to stir, just leave it alone till its ready to harvest.
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Gina

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FlowerAngel
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PostPosted: Wed Aug 13, 2008 5:38 pm    Post subject: Reply with quote

Thanks for your advise. Once harvest, I'll take picture to show (if the wine making are successful). cheers
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Gina
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PostPosted: Wed Aug 13, 2008 6:18 pm    Post subject: Reply with quote

ok! thanks
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Gina

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FlowerAngel
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PostPosted: Tue Sep 16, 2008 1:56 pm    Post subject: Reply with quote

Farvested my brown rice wine!!! Smile cheers

Yield more than a bottle...


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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Tue Sep 16, 2008 2:04 pm    Post subject: Reply with quote

good..! cheers
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Nov 27, 2008 4:09 pm    Post subject: Reply with quote

Hi Gina,

I just harvested my brown rice wine. It's very clear. Looks like the jasmine rice wine.

However, the wine taste very sour. More like vinegar than wine. It's like the rice wine vinegar. sad

Btw, what is the brown rice called in Mandarin? I suspect my brown rice is not the same as yours. Yours has a reddish/brown tinge while mine is yellowish/brown.
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